On Food and Cooking The Science and Lore of the Kitchen by Harold McGee is the book I am reading. I registered for a course in the beginning of quarantine called The Science of Cooking through EdX. This book is part of recommended reading material. I recommend it. Did you know marshmallows originated in France?
Summer and marshmallows for together for sure in my book. I do happen to think they are an evergreen food and most certainly a staple in my kitchen. I have several different types of gelatins and prepackaged mallows for my lazy days.
For this recipe I made two batches of marshmallows. Instead of cutting them in to adorable bite sized cubes (so I can forget how many I have eaten), I keep them in sheet form. I add a dark chocolate layer to one sheet of the mallows and then stack to other on top. Chocolate marshmallow sheet sandwich. Once they are set up, I cut them into rectangles and roll the rectangles in a mixture of melted milk and dark chocolate. Sprinkle graham cracker crumbles and that’s it.
I used the same recipe from Ina Garten that I normally use for marshmallows making. See the link to that and recipe below. I have also included a link to truffle balls from Valentine’s Day should you need some chocolate visuals or the desire to make those too. They go great with these. If you want an extra sweet. These hold their own though. Just in case. Sometimes less is more. Sometimes more is more and necessary.
Tip: let the melted chocolate cool slightly before you roll your mallows. You don’t want them to melt.
For the marshmallow sheets:
Recipe from my Summer Smore Post and courtesy of Ina Garten
- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.
Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.
For the layers and the rolling:
8 ounces of SemiSweet Chocolate
8 ounces of BitterSweet Chocolate
Melt chocolate and let it cool slightly before adding to the marshmallows. This needs to be done for the layer and the rolling.
For the Crumb:
Granam Crackers Cookies should be placed into a ziplock bag. Roll a rollin groin over them to break them up. Smaller the better. A food processor is also a great way to get the crumbs. After you dip your marshmallow sandwich bars in chocolate roll your bars on your cookies mixture.
Related: In case you need another something to go with this sweet treat, Salted Chocolate Truffles below.
Until Next Time...
I will be going through my photos for..